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THANK YOU for following our journey these last two years as our family served with Mercy Ships! We appreciate your prayers, encouragment, financial support...We are so grateful for you partnering with us! -- We are now back in Alabama trying to transition back into our community. ~ The Barton Family

Monday, June 27, 2016

Chile Coban Pecans (Pecan Crack)

This recipe, as most of my recipes, has a story behind it...

A Chef friend came to stay with me last summer for a few days because we both were attending the same conference in my town. We could catch up, show him around town, hang out...and of course attend the conference together. It just so happened that he brought me some gifts. One gift was several pounds of pecans.

A short time later another friend came back from a trip to Guatemala and gave me a package of Chile Coban, a very specific tasting dried pepper with a bit of smoke flavor.

[Fast Forward a bit in time...]

Around the Fall holidays I was using a spiced nut recipe because I wanted to create some Christmas gifts and snacks that had a personal touch. But I was very unhappy with the results I was getting from a highly rated internet recipe. BAM! I had a stroke of genius, "Tyrone, why don't you just create your own recipe and use what you have on hand?!". [You won't ever convince me talking to yourself doesn't have its benefits!] And that's how this recipe came to be!

A personal "Thanks!" goes out to Gary H. and PW. (aka - Pastor Will). This recipe has been tested by hundreds of palates by now with great reviews. The "heat" in this recipe is only noted in taste, not burn. PS. To all my food service friends, this makes a full sheet pan (2 or 3 of the home cookie/sheet pans) These are best a couple days after making, they get a little crunchier and taste seems to "mature".